As everyone knows, you think better with food. Especially with something that is a luscious blend of comfort and decadence. Lemon cream cheese cupcakes fit that description perfectly. This is my new favorite sweet treat, not to be confused with something low calorie. If I haven’t said it before, I’m saying it now: you will never find a low calorie dessert on my table, unless the dessert is just fruit. My dessert philosophy is really quite simple: if I’m dieting, I don’t need dessert. If I’m eating dessert, I must not be dieting. So now you know.
The ingredients are standard pantry and fridge items, so this is a great treat to bake on a whim. That’s usually when I whip out my cupcake pan…when I just want a little something without having to run to the market.
I would eat them all, but, alas, that could be ugly, by anyone’s standards! I typically share part of the batch. Check it out for yourself, you may want to have a sweet feast. And best, this is easy, so easy!
Lemon Cream Cheese Cupcakes
(I think the original recipe is from Kraft. Honor to whom honor is due.)
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.)JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.
OR: if you don’t want to make a cream cheese icing, pick up a can of cream cheese frosting at the market. I’ve made my own, which is yummy, following the recipe, and I’ve also used the prepared cream cheese frosting. Believe me, either choice will be perfect!
One last tip, shared by my daughter: these are delicious as soon as they’ve cooled enough to frost, but they take on an extra special goodness if you chill them before serving. I don’t know what it is; the cupcakes seem to be a bit denser in texture, if you like that. I do, so I typically build in enough time to chill, after frosting, and before sampling.
10 thoughts on “Food for inspiration: Lemon Cream Cheese Cupcakes”
I love lemon on cakes and pastries, always refreshing. This looks delicious and nicely presented too in those yellow muffin cups. 😉
They are yummy! Perfect spring sweet treat! ~ Sheila
Oh my Gosh! My mouth is watering right now! definitely going to try this, thanks for sharing!
I’ve been thinking of trying this mix with other flavors besides lemon. I’ll bet the same recipe using a chocolate cake mix and vanilla flavoring instead of the lemon would be delicious. I’ll let you know when I have a chance to test it! ~ Sheila
I will definitely be pinning this recipe. Sounds delicious!
Good, hope you like it as much as I do! Thanks!
Lemon anything is my favorite, far better than chocolate! Thank you, I will try these 🙂 MJ
I’m usually a chocolate person, but these are uncommonly good! Hope you like!
Sounds yummy…I’d best stay away from them for now, though. 🙂
Well, sometime when you’re ready for a special treat, try them out! Or do what I do…make and take to the office or friends. Then you can have a treat yourself, and bless others with the rest! Happy Saturday!